This is a dead-ringer for the famous DQ Buster Bar. Summarizing reviewers tips that I used: 1) 9" spring form pan works great, 2) semi-sweet chocolate squares, 6 to 8 ounces, and 3) Spanish peanuts. Here's what I learned: 1) as the chocolate mixture begins to boil, turn the heat down (once it begins to boil, it will continue even at a lower temperature) because the chocolate can stick if you are using a low quality pan, 2) it goes without saying, but use a high quality vanilla ice cream, since that's a major ingredient, 3) The recipe calls for a pound of sandwich cookies, but does not mention removing the centers, which I did and I assume is correct, but that is something that should be clarified for inexperienced cooks.
High marks to Tym for an excellent idea.
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